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    1. Lipid concomitant γ-oryzanol decreased oil absorbency of French fries by changing the (...)

      by Du, Jing; Wang, Zhi-Xian; He, Jun-Bo; Zhang, Hai-Long; Zhang, Wei-Nong and Wang, Kun-Li

      Journal Of The Science Of Food And Agriculture, Volume 104, Issue 6, p. 3246

      Journal Article

    2. Effects of frying oils' fatty acids profile on the formation of polar lipids components and (...)

      by Li, Xiaodan; Cao, Peirang; Li, Jinwei; Liu, Yuanfa and Wang, Yong

      Food Chemistry, Volume 237, p. 98

      Journal Article

    3. The effect of asparaginase on acrylamide formation in French fries

      by Pedreschi, Franco; Granby, Kit and Kaack, Karl

      Food Chemistry, Volume 109, Issue 2, p. 386

      Journal Article

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